For this chicken coconut curry I was able to use my new Circulon® 11″ French skillet. What a wonderful skillet to have. It is one of those pieces of kitchen equipment that would make your cooking a lot easier and more confortable when using.

Some characteristics of Circulon cookware are:

• Circulon’s unique circle surface is combined with premium metal-utensil safe nonstick for superior performance that lasts

• Heavy-duty hard-anodized construction is twice as hard as stainless steel

• Dishwasher safe for convenience

• Induction suitable = versatility for your kitchen today, tomorrow and in the future

• Metal utensil safe nonstick on the pan interior and exterior = quick & easy to clean

• Oven safe to 400°F

I think Circulon kitchen ware makes a great gift for newly engaged couples. Their products are solution oriented, innovative, effective and straight forward to use. A wedding means starting a new home with new essentials. Circulon can easily get her kitchen in order, and just like her marriage, their cookware will last a lifetime.

Retailers where you can register Circulon at – are Macy’s, Kohl’s and Target.

Onto the recipe. As you know, this recipe is very versatile. If you like you can use any type of protein. Using shrimp as well as extra-firm tofu will work for those that want to keep it vegetarian.

It also freezes rather well so if you are like me and like to make double the batch and save some for the future this is a great recipe to do that with. It comes really handy when you are super busy and don’t have time to prepare dinner.

You can also use quinoa in place or brown rice to serve this with or even Naan bread. I always have quinoa and brown rice in my pantry so I normally alternate between the two.

GIVEAWAY, Closed

I am pleased to inform you that Circulon is giving away a “Starter Pack” to Eat Good 4 Life readers. Items included in the giveaway ($150 retail value!):
– 4.5 Qt. Chef Pan: $39.99 Retail Value
– 11″ French Skillet: $39.99 Retail Value
– 3.5 Qt. Covered Straining Saucepan: $59.99 Retail Value
– 10″x15″ Cookie Pan: $9.99 Retail Value

Rules:

• You must be 18 yrs old to enter

• Only US residents

• I will announce the winner 6/3

All you have to do is comment below and let me know how you would be using the pans. Super easy to enter right? so good luck.

Elizabeth Bigelow you are the winner of the pan set, Congrats!!

Well I hope you like this versatile and super simple and easy chicken coconut curry recipe. Like I mentioned before, you can also use any type of protein of your choice and keep this vegetarian if you like, so get creative.

Enjoy!

Chicken coconut curry

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes

Ingredients:

• 1 lb chicken breast, diced
• 1 red pepper, roughly chopped
• 5 oz fresh spinach
• 6 oz coconut milk
• 2 tbs olive oil
• 1/2 tsp celtic salt
• 2 scallions, chopped
• Fresh cilantro

Marinade

• 1 tbsp turmeric powder
• 1 tbsp curry powder
• 1 tbsp coriander seeds
• 6 ozcoconut milk
• 2 tbs soy sauce

Directions:

Over medium to high heat, place the coriander seeds in the skillet and roast until fragrant. About 2 minutes. Transfer them to a mortar and pulverized. Alternatively, you can place the cooled seeds in a zip log bag and pound them with a rolling pin.

Place the powder in a bowl together with the rest of the marinade ingredients. Add the chicken and mix through until all the chicken is coated. Marinade for 30 minutes.

Over medium to high heat place the olive oil in the skilled and at the chicken. Cook on one side for about 3-4 minutes. Turn the chicken over and add the red pepper. Cook the chicken and peppers further for another 3 minutes. Add the coconut milk, salt and cook until the sauce reduces. About 2 minutes.

Turn the heat off and add the scallions, spinach and chopped cilantro. Serve with brown rice or quinoa.

NOTE: You can double the batch and freeze leftovers. You can also use any other protein of choice such as shrimp or extra-firm tofu.

This is a sponsored conversation written by me on behalf of Circulon. The opinions and text are all mine.

The post Chicken coconut curry appeared first on Eat Good 4 Life.

If you are like me and love curries you are going to love this chickpea spinach curry not only for its flavor but because it is super easy to make.

I was able to make this recipe in my pressure cooker. You can use your own pressure cooker or get this one that is is just the bomb. I have never had a pressure cooker before because I was really afraid of them but this one not only is super easy to use but you can cook a multitude of things since it is also a rice cooker, slow cooker and much more.

Come May, when I start my physician assistant program, I am taking it with me so that I can make easy, healthy recipes.

If you don’t have a pressure cooker you can also do this recipe in the stove top, however, it will take you longer. I used pre-soak chickpeas and in the pressure cooker it takes only about 20-25 minutes. In the stove top I anticipate that it will take at least double if not triple the time.

I have also made a video to show you how super easy this recipe so make sure you take a look.

I have made this a multitude of times and I have been able to freeze it no problem. The only thing I have to do is re-heat it and make some rice for it. So easy and quick. Great for a meatless dinner.

By the way, I am currently in Thailand for cooking school. I am learning the best recipes. Thai flavor is just simply out of this world. I will be posting a couple of recipes upon my return so if you like Thai food you are in for a treat. I will also show you the places I visited so that if you ever have a chance to come you can experience these amazing places as well so stay tuned!

Anyhow, I leave you with this chickpea spinach curry that is nothing but easy, delicious and healthy.

Enjoy!

Chickpea spinach curry

Miryam's original recipe

Yield: 8 servings

Total Time: 25-30 minutes

Ingredients:

• 14 oz coconut cream
• 1 lb pre-soaked chickpeas
• 1 tbsp curry powder
• 1 tbsp red curry paste
• 1 lb frozen chopped spinach
• 2 tsp turmeric powder
• 4 cups water
• Celtic salt
• Ground pepper to taste

Directions:

Add all the ingredients to your insta-pot or pressure cooker and set for 20-25 minutes. Serve with brown rice.

You may freeze leftovers.

Note: If you would like to make this recipe on the stove top the chickpeas will take double the time if not triple. I also set my instapot to 30 minutes because I used 1 1/2 lbs of chickpeas.

The post chickpea spinach curry appeared first on Eat Good 4 Life.

Have you ever tried to make chicken curry before? If you are like me and love to cook with spices this recipe is going to blow you away. The intense flavor was out of this world and all thanks to the fact that I used Spice Islands® spices.

Last week I had the pleasure to attend the New York City Wine and Food Festival for a dinner hosted by Spice Islands® Trading Company. Chefs Pierre Thiam and Carla Hall were the chefs in charge that got to prepare a delicious meal for 60 people. I knew I was in for a treat but when the food started coming out, oh boy, it was just plain sensational. Like nothing I have ever tasted before!

The main dinner menu consisted of:

• Groundnut soup – Carla Hall
• Grouper stuffed with spiced parley, Jollof rice and vegetables – Pierre Thiam
• Slow-Roasted leg of lamb – Pierre Thiam
• White chocolate-sweet potato mousse trifle – Carla Hall

Here you can see a picture of both the groundnut soup (left) and the stuffed grouper (right). I really don’t know what my favorite recipe was for the evening. It was really hard to pick. Every single dish was very unique in flavor and texture so picking would have been extremely hard.

Both chefs were also very nice. I got to chat with both. Pierre, originally from Senegal, prepared the stuffed grouper, which is a National dish from Senegal that was delicious.

Carla Hall was also very nice. Originally from Nashville, TN she actually made the groundnut soup and sweet potato mousse. So unique and impressive!

The dining room was set up beautifully and I loved the rustic feel of it. A perfect set up for an exceptional dining experience.

Spice Islands Trading Company has a large array of spices. For my recipe I was able to use a combination of curry, ginger and turmeric powder.

I have been cooking different types of cuisines and have used a fair share of different brands, never to experience the flavor intensity of Spice Islands spices. The quality of their spices takes my cooking to the next level. It is no surprise since they really take seriously where their ingredients come from.

• For more than 70 years, Spice Islands Trading Co has delivered the highest quality spices with the care of an artisan, from sourcing to curating, to bring you the most authentic flavors. There are no shortcuts, just the best spices to create the best-tasting meals.

• Like wine and coffee, spices and herbs can taste very different depending on the source. Spice Islands Trading Co meticulously selects only the best spices and harvests them at the peak of freshness for maximum flavor, taste and aroma.

• Spice Islands Trading Co stocked in the kitchen and provided each chef the finest and most flavorful ingredients so they can create a delicious and unique experience for each guest.

It is no surprise why my family and I enjoyed this chicken curry so much! Not only the flavor was superb but it was very easy to make. From start to finish this chicken curry recipe is done in a matter of 20 minutes. Perfect for a quick, healthy dinner meal. If you are not a fan of chicken you can also use firm fish, Mahi Mahi will work or just use extra-firm tofu for a vegetarian version.

I hope you get to make this recipe soon. Super easy, delicious and freezer friendly.

Enjoy!

Chicken curry and spinach with coconut lime rice

Miryam's original recipe

Yield: 8 servings

Total Time: 30 minutes

Ingredients:

• 2.5 lbs chicken breast, diced
• 1 red onion, chopped
• 3 cups fresh spinach
• 1 garlic clove, minced
• 1 tsp fresh ginger, minced
• 1 tbsp Spice Islands® Curry
• 3 tsp Spice Islands® Turmeric
• 1 tsp Spice Islands® Ginger
• 2 large tomatoes, diced
• 14 oz can coconut cream, or milk
• 3 tbsp tomato paste
• 1 tsp celtic salt
• 2 tbsp olive oil
• Fresh cilantro

Rice

• 2 ½ cup brown rice
• 3 limes, juice
• 1 cup coconut milk, or coconut cream
• ½ cup frozen peas
• 4 cups hot water

Directions:

In a rice cooker add the rice ingredients, except the peas. Set up your machine and let the rice cook. Alternatively, you can cook the rice on a stove top.

While the rice cooks, in a large cast iron skillet, or any skillet of your choice, over medium to high heat, add the oil and onions and cook until translucent, 2-3 minutes. Add the garlic and ginger to the pan and cook further for another minute. Turn the heat to medium-low and add the spices together with the salt. Stir for one minute until the mixture is fragrant.

Add the diced chicken and fresh tomatoes and stir. Add the coconut cream and tomato paste and stir. Let the curry mixture cook for 8-10 minutes at medium-low heat stirring occasionally.

When the chicken is cooked through turn the heat off and add the fresh spinach. The spinach will wilt. Sprinkle some fresh cilantro over the curry.

When the rice is cooked through add the frozen peas and lime juice and stir. Close the lid of the rice cooker. Let it sit for 5-10 minutes before serving so the peas warm up. Serve while warm.

NOTE: You can freeze leftovers.

The post Chicken curry and spinach with coconut lime rice appeared first on Eat Good 4 Life.

Thai food is one of my ultimate favorite cuisines. I have many of the different curry pastes, fish sauce and other type of sauces. The flavors are just exquisite and unique. If you haven’t tried to make your own Thai food I really urge you to because it is super easy and simple. All you need are the curries and sauces.

I am lucky enough to live near an Asian market that carries many of these ingredients. I normally have to look a little bit closer when I buy these sauces because a lot of them carry MSG (monosodium glutamate). Free MSG products are a must in my house hold!

With this Thai Curry pumpkin Soup you can add other ingredients if you like, or simply swap some of ingredients if you like too.

For making this curry soup I used my amazing dutch oven I bought a couple of months ago but you can use any other heavy large pot you may have.

This Thai soup will freeze very well. I have lots of glass containers and when I make soup I make extra batches so that I can store some in the freezer and serve in the future.

I will be coming with more soup recipes very soon. Some made in the slow cooker. I need to up the number of recipes I make in this piece of equipment, which I actually love.

Until my next recipe I leave you with this Thai Curry pumpkin Soup

Enjoy!

I used quite a lot of butter nut squash. It was my first time using this ingredient in a fresh version but it will not be my last. I loved the vibrant color of the soup and the taste was just amazing!

Thai Curry pumpkin Soup

Yield: 4-6 servings

Total Time: 30-45 minutes

Ingredients:

• 1 (14-ounce) can coconut milk
• 2 tablespoons yellow Thai curry paste, or red
• 2 cups vegetable stock
• 1 lb extra firm tofu, chopped into small cubes
• 3 tablespoons fish sauce (recommended: Nam Pla) omit for a vegan version
• 2 tablespoons unrefined sugar
• 3 lemongrass stalks, each cut into 1/3's and bruised with the flat of a knife
• 3 lime leaves, stalked and cut into strips, optional
• 1 teaspoon turmeric
• 2 1/2 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks
• 1 large red pepper, chopped
• 1/2 to 1 lime, juiced or more to taste
• Fresh cilantro, chopped
• Brown Basmati rice, optional

Directions:

Add the coconut milk and paste to the dutch oven pot and using a fork or wooden spoon, beat milk and paste together until combined.

Add the stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin, red pepper and tofu. Cook on a fast simmer until the pumpkin is tender, about 15-20 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.Take the pan off the heat and sprinkle over the cilantro; eat as it or with some brown Basmati rice.

Recipe adapted from Nigella Lawson

Nutrition facts calculated based on the recipe giving 6 servings.

The post Thai Curry pumpkin Soup appeared first on Eat Good 4 Life.

I have been cooking curries for as long as I can remember. I cook Indian and Thai at least twice a week so I buy spices by the pound, literally.

They will last me a long time, well sort of, some longer than others but for the most part, I always buy in bulk. I have just gotten some mason jars and started storing in them in my kitchen cabinets. I used to have where I used to have them all scattered in plastic bags. Not anymore. This method works better for me now.

Anyhow, this fish curry can be made with any other protein of your choice. Tofu, for a vegetarian variation would be great and chicken would also work excellent if you are not a fish or tofu fan. I try to switch things around between non GMO and organic tofu and fish. Sometimes I will use chicken but I am not much of a meal or poultry eater. I tend to cook these sometimes for my family and kids so that they don’t feel deprived, but for the most part, once or twice a month is enough for us.

I recommend getting the spices at any local Indian or Asian market you may have around. That is if you do. It is that I have seen such spices at regular grocery stores where they sell them for 10 times more and a lot less of the amount. It makes me so mad.

This is a recipe that I make often. It is very versatile and super quick to put together. You can serve it with brown rice or quinoa, either one is great. You can also add some nan bread if you like. I have done in the past and it is also very good.

I hope you like this recipe.

Enjoy!

You can make the same dish using a different type of protein. I have made the same thing before using Tofu and organic chicken. You can also serve it with some nan bread, which is particularly yummy with the sauce, instead of brown rice or quinoa.

Super quick fish curry

Miryam's original recipe

Yield: 4-5 servings

Total Time: 20 minutes max!

Ingredients:

• 1 14 oz can coconut cream, you can also use coconut milk
• 2 lbs Mahi Mahi, cut into cubes
• 1 onion, chopped
• 1 tbsp Thai curry paste
• 1 tsp ground turmeric
• 2 tsps ground curry powder
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp Celtic salt
• 1/4 cup fresh cilantro, chopped
• 2 1/2 cups brown rice to serve

Directions:

In a large saute pan, over medium to high heat, add the oil and onions and cook until translucent, 2-3 minutes. Add the Thai paste, tomato paste, salt and spices. Mix through.

Add the coconut cream and stir. Add the chopped Mahi Mahi and cooked uncovered until the fish is cooked through, about 6-8 minutes. Stir the curry a couple of times in between.

Garnish with cilantro leaves and serve over brown rice.

Nutrition facts calculated based on the recipe giving 5 servings.

The post Super quick Fish curry appeared first on Eat Good 4 Life.

Thai food is one of my favorite types of food. If I had to choose to eat just one type of food, Thai food would be it. I can eat Thai food every day all day if I could.

When I entertain I normally tend to make Asian dishes because of how fast and convenient they tend to be. Most of the times I can whip a really tasty and awesome Asian dinner in as little as 20 minutes.

I have found that the trick to making Asian recipes lies on obtaining the few staples this type of cuisine requires. Some common Asian staples I always have in my pantry are full fat coconut milk, fish sauce, soy sauce, sweet and sour sauce and curry pastes as well as rice noodles to name a few.

It can be a little bit tricky when buying Asian sauces because a lot of them contain sulfites, MSG and other unwanted ingredients. Nevertheless they can be found, you just have to spend more time reading labels.

One of the Thai ingredients that I have found to make my dishes stand out are Kaffir lime leaves. This is the only item I actually get shipped to my house, because I can’t find anywhere, and freeze. They do freeze well and the flavor and aroma remain intact when ready to use.

However, if you can’t get your hands on Kaffir lime leaves you can opt for using lime juice instead. A great alternative.

My next post it is also going to involve an Asian dish. I just love this type of cuisine so I hope you don’t get bored from them!

On any event, I have seen many different Thai soup variations out there, but this is my version. I hope you like this Thai coconut soup!

Stay safe and enjoy!

This soup is superb. If you like you can omit the shrimp and just do the veggies, or you can add organic chicken in place of the shrimp as well. At the end I added some rice noddles to my bowl. This is optional though.

Thai coconut soup

Miryam's original recipe

Yield: 4-6 servings

Total Time: 25 minutes

Ingredients:

• 2 Tbsp olive oil
• 2 cups sliced mushrooms
• 1 organic red or green bell pepper
• Fresh ginger, minced
• 1 Tbsp red curry paste, free of MSG
• 3-4 cups vegetable broth
• 1 15 oz can coconut milk
• 1 Tbsp fish sauce
• 1 Tbsp unrefined sugar
• Fresh cilantro
• 3 chopped kaffir lime leaves or juice of 1 lime
• 12 oz cooked shrimp
• 1/4 chopped scallions
• Cooked rice noddles, optional

Directions:

Place oil, mushrooms and bell pepper in a large soup pot over medium-high heat. Cook for 2-3 minutes. Add the curry paste and ginger and stir until the curry is mixed through with the veggies.

Add the broth and kaffir lime leaves and simmer for 8-10 minutes. Add the coconut milk, fish sauce, sugar and simmer for an extra 2 minutes. Turn heat down to a minimum and add the shrimp and lime juice if using instead of the lime leaves and stir.

Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more curry paste.

If using rice noddles, place some on each bowl. Ladle the soup over the noddles and sprinkle a little fresh coriander and scallions on each bowl. For an extra kick of flavor, add a dollop of either store-bought or homemade Nam Prik Pao Chili Sauce Recipe.

Nutrition facts calculated based on the recipe giving 4 servings. The noddles were not added for the calculations.

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